Patron-chef Paul Pollux and wife May are always curious and try out old cooking techniques and unknown or lesser-known ingredients. Or they try to grow the vegetables and herbs themselves. 'You'll get better and better with the experiment', they say about it. That translates into preparations of vegetable tartar with risotto and mushrooms; turbot with zucchini and celery and Bresse pigeon with pasta Pata Negra, carrots and foam of porcini mushrooms. The restaurant is located on the edge of the beautiful monastery village Steyl on the banks of the Maas.